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5 Stars for the taste! Plus I have a serving for lunch tomorrow! Unlike mikekey, I do not have "labor intensive" issues...I looked at the time allotted and knew I'd be busy a while. However, the cooking times seemed to exceed what was specified. So be prepared to spend at least 2 to 3 hours on this dish, not 1 1/2. I couldn't get my sauce to brown in the time allotted, and exceeded that timeframe. The flavor of this dish is wonderful! But I think you should be prepared for a longer time in preparation and cooking! Thanks for sharing this delicious recipe.

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breezermom February 14, 2010

Very tasty and just the right amount of heat and spices! It IS a little labor intensive, so will make it for special occasions. I think it would be good with shrimp, as a previous reviewer made it, so will give that a try, too!

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Mikekey June 28, 2009

Wow, good curry! nice and hot, but pleasant at the same time. I subbed shrimp for the chicken, the sauce is maybe a little hot for shrimp, but I didn't want to have chicken! I added the shrimp and the peas to the sauce, once it had reduced and was nearly ready, and let them cook in the sauce for about ten minutes or so, until the shrimp were done. I also used less oil, I didn't measure it, just used what I needed, certainly not 6 tblspns, quite a bit less. I found the spices cooked well, I just kept an eye on them. Smooth thick rich curry, smells fabulous, tastes wonderful, served over steamed rice, with green beans on the side. Thanks Noo, wonderful recipe!

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Karen Elizabeth November 13, 2008

This is packed full of flavor. The only change I made was to decrease the amount of oil in the sauce. I used only 3 tbls. It could still be decreased to 1 1/2 tbls. I did notice that the chili powder is 1/2 Tablespoon and not 1/2 teaspoon. I think poo235 may have thought that. This was time consuming but well worth it. Thanks for posting. :)

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teresas October 25, 2008

This was very good! I liked the curry sauce. It had just the right amount of kick. The only thing that I will change next time is to use a little more chili powder, maybe increase the quantity to 1 tsp. I also liked the peas and onions being added later with the chicken. Thanks Noo!

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poo235 October 21, 2008
Lily Kwok's Chinese Chicken Curry